Food and Fermentation Industries >

2019 , Vol. 45 >Issue 23: 282 - 294

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020416

Effects of resource and processing on the physicochemical properties of β-glucans and its degradation mechanism in intestinal tract

  • XIE Yong ,
  • QIN Xiaoli ,
  • JIN Jianbo ,
  • YE Zhengrong ,
  • YI Chuanhu ,
  • LIU Xiong
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  • 1 (Food Science College, Southwest University, Chongqing 400715, China)
    2 (School of Material and Chemical Engineering, Tongren University, Tongren 554300, China)
    3 (Changdu Institute of Agricultural Sciences, Changdu 854000, China)
    4 (Changdu Junqin Agricultural Science and Technology Development Co., Ltd, Changdu 854000, China)

Received date: 2019-03-03

  Online published: 2020-02-11

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Abstract

This overview was aimed to analyze the structure and properties of β-glucans from different sources as well as the effects of processing methods on its structure and functional properties, and to discuss the metabolic pathway and mechanism of β-glucans in organism. Thus, the research literature in recent years on the effects of the structural characteristics, functional properties, and processing methods on β-glucan in cereals and microorganisms, as well as the degradation mechanism and metabolic pathway of β-glucans in the intestines, were retrieved, summarized and analyzed. Previous data indicated that molecular weight and the ratio of β-1,3 to β-1,4 are the vital factors to determine the structure and properties of cereal β-glucans. Microbial β-glucan is mostly a branched polysaccharide composed of β-1,3 and β-1,6 glycosides. Moreover, the processing mode can change the molecular weight, solubility, viscosity and physiological function of β-glucans. Additionally, β-glucans are gradually biodegraded into short-chain fatty acids (SCFAs) by intestinal anaerobes enzyme systems, thus playing a role in maintaining the ecological balance of gut microorganisms, improving the body's metabolism and regulating its immunity. Therefore, revealing the mechanism and effects of processing modes on the biological activity of β-glucans provides important references for the development of β-glucans.

Key words： β-glucan; cereal; fungus; hydration property; gelation; intestinal microorganisms; short chain fatty acids (SCFAs); extrusion

Cite this article

XIE Yong , QIN Xiaoli , JIN Jianbo , YE Zhengrong , YI Chuanhu , LIU Xiong . Effects of resource and processing on the physicochemical properties of β-glucans and its degradation mechanism in intestinal tract[J]. Food and Fermentation Industries, 2019 , 45(23) : 282 -294 . DOI: 10.13995/j.cnki.11-1802/ts.020416

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